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Leftover Chili Nachos
with pico de gallo / romaine salad

Active: 25 Total: 25

One of our favorite ways to use leftover chili is on top of nachos and we're sure the whole family will love this fun meal. A batch of pico de gallo makes an easy topping for the nachos and also is tossed with lettuce for a simple side salad.



Leftover Chili Nachos:
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Pinto Bean, Quinoa and Sweet Potato Chili (leftover from Tuesday) - ~3 cups
  • Tortilla chips - 5 oz
  • Cheese, shredded Mexican blend - 6 oz
  • Pico de Gallo (ingredients listed separately) - 1/2 cup
  • Sour cream - for serving (sub plain or Greek yogurt)
Pico de Gallo:
  • Shallots - 1/2 clove , chopped
  • Jalapenos - 1 , chopped
  • Tomatoes, roma - 6 , chopped
  • Cilantro - 2 Tbsp , leaves chopped
  • Lime juice - 2 tsp
Romaine Salad:
  • Lettuce, romaine hearts - 5 oz , chopped
  • Avocados - 1 , cubed
  • Pico de Gallo (ingredients listed separately) - 1/2 cup


  1. Shallots / Jalapenos - If prepping right before cooking, get oven heating first. Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make pico de gallo - Chop tomatoes and cilantro. Combine with shallots, jalapenos and lime juice. Season with some salt and pepper. (Can be done 1 day ahead)

  3. Green onions / Lettuce / Avocados - Prep as directed.

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  1. Heat oven to 350F / 177C degrees.

  2. Drain any excess liquid off chili.

  3. Spread chips out into one layer on a sheet pan. Top with cheese and then leftover chili. Bake for 6 to 8 minutes, until cheese is melted.

  4. While nachos bake, toss lettuce with avocados and half the pico de gallo (reserve the other half). Season with some salt.

  5. When nachos are finished, top with green onions, remaining half of pico de gallo and sour cream. Enjoy with salad on the side.



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